Vegan Recipes from the Pure Plant Kitchen

My pal and vegan warrior Kim Fung Nam shares her knowledge on compassionate cooking and eating through her oh-so-yummy vegan recipes. Lokah Samastah Sukhino Bhavantu


Vegan Cheese and Onion Baked Chickpeas - The Perfect Snack

Recipe: 2 tbsp of acquafaba- that's the liquid in the can of chick peas, or the liquid that remains after you've boiled your chickpeas.

1 can of chickpeas drained or 2 cups of cooked chickpeas if you're not using tinned.

3 tbsp of onion powder (always have some in your pantry).

1/4 tsp of garlic powder (always have some in your pantry - AHSinYP).

3 tbsp of nutritional yeast (AHSinYP).

1/2 tsp of salt. preheat oven to 400oF. Spread the chickpeas on a parchment lines baking sheet. Take some time to spread them out evenly with a little space between each one. bake for 30 mins (watch closely, I don't know how everyone's oven behaves, so keep an eye on them while they bake). Next take them out and place in a bowl, add 1 tbsp of acquafaba to coat the chickpeas. You DON'T want a puddle at the bottom of the bowl. Add a little more if it seems the chickpeas can take it. Then add all the seasonings and make sure each pea is well coated. Place back on to the baking tray and spread out evenly, Bake for another 10 mins, keep a close eye. Store in a air time mason jar, if you don't eat them while they are cooling!